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a stack of air fryer crab cakes on a wooden cutting board
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Air Fryer Crab Cakes

Air fryer crab cakes are an easy version of the classic seafood entree! Rich lump crab gets mixed with diced onions and peppers, seasoning, and a combination of mayo and dijon mustard before being air fried to golden perfection.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Entree, Lunch, Main Course, Seafood
Cuisine: American, Southern
Servings: 4
Calories: 197kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 1 cup panko bread crumbs
  • 2 tbsp flour
  • 2 tsp Old Bay seasoning
  • 1 large egg
  • 2 green onions thinly sliced
  • 1/3 cup finely diced red bell pepper
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 8 oz lump crab meat well drained, NOT the canned stuff
US Customary - Metric

Instructions

  • Add the bread crumbs, flour, and Old Bay to a mixing bowl and stir together until evenly combined. Set aside.
    1 cup panko bread crumbs, 2 tbsp flour, 2 tsp Old Bay seasoning
  • In another mixing bowl add the egg, onion, bell pepper, mayonnaise, mustard, lemon juice, salt, and pepper. Stir together until evenly combined.
    1 large egg, 2 green onions, 1/3 cup finely diced red bell pepper, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp freshly ground black pepper
  • Add the crab to the bowl and stir together just until evenly combined- trying not to break the crab up any more than is necessary.
    8 oz lump crab meat
  • Pour the panko crumb mixture into the crab mixture and stir together just until evenly combined.
  • Using clean hands shape the mixture into four evenly sized round pucks.
  • Spray the basket of an air fryer with nonstick cooking spray and gently add the cakes making sure they don't touch.
  • Cook at 375° for 20 minutes, using tongs to gently flip them at the halfway mark. Check for an internal temperature of 145° when done.
  • Serve warm and enjoy!

Notes

  • Do not use canned crab that you can find near the canned tuna. You want the fresh crab for this that you find in clear plastic tubs near the seafood counter.
  • Be very gentle when you are working with the crab meat and stirring it into the mixture. You want the lump crab meat to stay in lumps and not shred apart.
  • Be careful when flipping the crab cakes over so they don't fall apart.

Nutrition

Calories: 197kcal | Carbohydrates: 16g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 834mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 564IU | Vitamin C: 22mg | Calcium: 80mg | Iron: 2mg